Nicky’s Tomato & Vegetable Soup
Ingredients
- 1 tablespoon butter or ghee
- 1 small onion chopped
- 2 medium carrots chopped
- 1 cup chopped squash or pumpkin
- 1/2 cup chopped celeriac OR 1 celery stalk chopped
- 3 cloves garlic chopped
- 1 heaped tablespoon tomato puree
- 800 ml can chopped tomatoes or 2 x 400ml cans
- 500 ml chicken stock preferably homemade
- 1 teaspoon sugar or other sweetener
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/2 -1 teaspoon apple cider vinegar
- salt and pepper to taste
- splash of cream
- finely chopped parsley + buttered toast to serve.
Instructions
- Melt the butter or ghee in a large sauce pan. Add the onions and saute without colouring until softened, about 5 minutes. Add the carrots, squash, celeriac, garlic and tomato paste and saute briefly. Pour over the chopped tomatoes and stock and bring to a gentle boil. Add the sugar and spices and simmer for 20 minutes until the vegetables are soft.
- Remove from the heat and use a stick blender to puree until smooth. Return to the heat, add cider vinegar, and salt and pepper to taste. Remove from the heat and finish with a splash of cream, about 2 tablespoons, stirring to combine. Serve with toast and finely chopped parsley.